Choco Nut Chip Oatmeal Ginger Cookies
Ingredients:
2 C. All purpose flour
2 tsp. Baking powder
1/2 tsp. Baking soda
2 Tbsp. Dry Ginger
2 Tbsp. Dry Premium cocoa
1 1/2 C. Fine shred coconut
1 C. Chocolate chips
1 C. Quick oats
1/2 C. Butter
1 C. Granulated sugar
2 Eggs, beaten
1/2 C. Light cream
1 tsp. Almond extract
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. Line a large cookie sheet with parchment paper
3. Blend flour, b. powder, b. soda, ginger and cocoa together in a small bowl. Set aside
4. In a large mixing bowl combine butter and sugar together. Mix together until sugar dissolves into butter
5. Add beaten eggs to butter/sugar mixture and stir until creamy and smooth
6. Mix coconut, chocolate chips, quick oats, light cream and almond extract into creamed mixture and blend everything together well
7. Stir in dry ingredients and mix well to make a soft cookie dough
8. Take small amounts of dough and roll into a ball with your hands and place them 2 inches apart on parchment paper
9. Flatten rounds with a fork and bake for 10 minutes in preheated oven
10. Remove from oven and place on a wire rack to cool completely
Servings: 22 large cookies
2 C. All purpose flour
2 tsp. Baking powder
1/2 tsp. Baking soda
2 Tbsp. Dry Ginger
2 Tbsp. Dry Premium cocoa
1 1/2 C. Fine shred coconut
1 C. Chocolate chips
1 C. Quick oats
1/2 C. Butter
1 C. Granulated sugar
2 Eggs, beaten
1/2 C. Light cream
1 tsp. Almond extract
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. Line a large cookie sheet with parchment paper
3. Blend flour, b. powder, b. soda, ginger and cocoa together in a small bowl. Set aside
4. In a large mixing bowl combine butter and sugar together. Mix together until sugar dissolves into butter
5. Add beaten eggs to butter/sugar mixture and stir until creamy and smooth
6. Mix coconut, chocolate chips, quick oats, light cream and almond extract into creamed mixture and blend everything together well
7. Stir in dry ingredients and mix well to make a soft cookie dough
8. Take small amounts of dough and roll into a ball with your hands and place them 2 inches apart on parchment paper
9. Flatten rounds with a fork and bake for 10 minutes in preheated oven
10. Remove from oven and place on a wire rack to cool completely
Servings: 22 large cookies
